More about our beef

More about our beef


Information Regarding Pricing


In our area, most of the beef is from Limousin cattle. If you find a producer who sells in bulk, you can probably get it for less than 15€/kg. We're offering something different - not at the cheapest price, just a fair one. The margins are different on specialized meat breeds vs. Bretonne Pie Noir cattle - the smallest cow in France.


As explained in our ethos, threatened breeds are threatened specifically because they're not as profitable as races that have been bred to produce the most meat, or the most milk - the most profit per animal. Farmers who work to preserve threatened breeds are at a financial disadvantage and generally make up for it by niche marketing: they charge a premium for the rarity of their product, for the value of promoting a threatened breed. This can price many consumers out of the market.


We're trying to find the middle ground because we believe products from threatened breeds have a place in the mainstream market. They should be accessible to everyone. So that's why we choose to follow grocery store prices - because grocery stores are accessible to everyone. We're not the cheapest, but we're fair.


For the same price as beef from the grocery store, our customers can buy beef from a rare breed raised outdoors year-round on carefully-managed pasture that avoids the use of hay. They can know exactly which animal their meat came from and exactly which farm it came from. We believe there's a lot of value in that, but we cap our prices to ensure equal access to all.


Information Regarding the Purchase of Whole Carcasses


We need to collect a non-refundable deposit of 500€ before sending an animal to the abattoir since it's an irreversible decision. We're fans of transparency: you're welcome to come to our farm and view the cow we'll be sending to the abattoir on your behalf. If you take note of the cow's ear tag number, you'll be able to match it to the tag number on your invoice and the abattoir's weighing receipt.


The butcher will age the beef for a couple of weeks and then process it into cuts. Depending on the size of the animal, you can expect around 40 - 60kg of beef. 


Our butcher provides a combination of bone-in and boneless cuts that don't include ground beef. He cuts them into consumer portions in vacuum-packed freezer bags. They're then packed into sturdy cardboard boxes for transport. 


Your order should be ready two or three weeks after the date of slaughter. Please pay your invoice in full via bank transfer before meeting us at the butcher's in Bessines-sur-Gartempe, where you can pick up the entirety of your order.


When you buy a whole carcass, the feet, heart, kidney, liver, tongue, and tripe are all included in your purchase.